Deep-dish Crustless Quiche with Sweet Corn, Leeks, and Artichoke Hearts
Adapted from Make a Crustless Quiche on About.com by Laura Dolson
2 ears of sweet corn
6 oz. cooked artichoke hearts
1 whole egg
6 egg whites
1+1/2 cup skim milk
2 oz lowfat havarti, grated
2 oz goat cheese, very thinly sliced or crumbled
3/8 oz (~10 g) shaved pecorino romano
1 tsp olive oil
1/2 tsp paprika
butter for greasing casserole dish (optional)
Grill, boil, or microwave corn, and cut kernels off once the ears have cooled. Remove the green stems from the leeks (and be sure to wash out the dirt that likes to hide between layers close to the stems). Heat 1 tsp of olive oil in a skillet over medium heat and then saute leeks until tender, about 3-4 minutes. Cut the artichoke heart pieces into even sizes if necessary.
Combine eggs, milk, paprika, and salt and pepper (you can’t taste it because of the eggs of course, but just use the amount of salt and pepper you would in say, scrambled eggs), and beat with a whisk, a fork, or a blender until slightly frothy.
I’m not sure you really need to grease the casserole dish, as I had absolutely no problem with it sticking, and only used about 1/2 tsp of butter – but you can if you want. Spread the leeks on the bottom of the casserole dish, then follow with the corn, and then with the artichoke hearts. Layer the cheese on top of this, and then pour the egg mixture on top.
Bake in a 375 degree oven on the middle rack. Start checking at 30 minutes to see if you need to cover it with foil to prevent the top burning. This took 70 minutes to finish in my oven. Keep checking every 5 to 10 minutes. It’s done when a knife inserted in the center comes out clean.